Print

Twice Baked Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Twice Baked Potatoes are creamy, cheesy, and loaded with bacon and green onions—baked twice for the ultimate comforting side dish perfect for holidays or everyday dinners.

Ingredients

  • 3–4 large russet potatoes (scrubbed and dried)
  • 1 tbsp olive oil or butter (for baking)
  • 1/2 cup sour cream
  • 1/4 cup milk or heavy cream
  • 2 tbsp butter
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup chopped green onions or chives
  • Salt, to taste
  • Black pepper, to taste
  • Extra cheese and bacon for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Rub potatoes with olive oil and place on a baking sheet. Bake for 50–60 minutes until fork tender.
  2. Let potatoes cool slightly, then cut each one in half lengthwise.
  3. Scoop out the insides into a mixing bowl, leaving a thin layer of potato inside the skins to form a shell.
  4. Mash the scooped-out potato with butter, sour cream, milk, salt, and pepper until creamy.
  5. Stir in cheddar cheese, crumbled bacon, and green onions.
  6. Spoon the filling back into the potato shells, mounding slightly.
  7. Top with extra cheese and bacon if desired.
  8. Bake at 375°F (190°C) for 15–20 minutes, until heated through and golden on top.
  9. Garnish with extra green onions and serve warm.

Notes

  • Use warm milk and mash while potatoes are still warm for the creamiest texture.
  • You can prep and fill potatoes ahead of time, then bake before serving.
  • Great for freezing—wrap unbaked stuffed potatoes tightly and freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/twice-baked-potatoes-3/